Quick cooking tip for pan frying salmon

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Pan frying or baking salmon?

I like both but more often than not I bake because I don’t like the mess associated with pan frying salmon in an open frying pan.

There’s a simple solution which gives the best of both worlds of pan frying and baking.

In a hot pan I lay a sheet of baking paper and spray it with some cooking oil. I add the salmon on the paper skin down, add some dill, cracked pepper, chives and chilli. I put the lid on, turn down the heat and then set a timer for five minutes.

At the five minute mark take the frying pan off the heat and leave the lid on for about a minute while organising everything else.

The salmon has crispy skin and a moist flaky flesh.

Let me know what you think.

Pan frying salmon with pearl barley couscous and chickpeas
Pan fried salmon with pearl barley couscous and chickpeas

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10 Responses

  1. I like your salmon but it’s your pearl barley couscous that really caught my eye. I’ve used regular couscous and the larger Israeli couscous, but never this sort of in between size. I should pick up some one of these days and give them a try.

    1. Thanks. The pearl barley couscous comes in a ready to steam package of frozen vegetables with chickpeas, peas and corn.

    1. Yes, I love it. At work In always wrap my sambos in baking paper to avoid mess and contaminating my own food.

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